A mint twist on traditional Easter lamb - FOX 10 News | myfoxphoenix.com

A mint twist on traditional Easter lamb

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We'll show you how to dress up a traditional Easter favorite using this season's hottest herb.

Instead of having the same old lamb again this year, try stuffing it with mint pesto to put a twist on a classic without completely changing your customary meal.

Chef Gordon Maybury from the Arizona Biltmore shows us how to make his tasty mint pesto stuffed lamb and what to pair it with.

 


 

PAN ROASTED LAMB LOIN
Stuffed with a mint pesto, spring vegetable succotash, minted pea puree

2 Ellensburg lamb loins
4 oz butter
1 oz olive oil
1 sprig rosemary
Salt, pepper, coriander – fresh ground black pepper and coriander seeds
1 oz lamb demi glaze

For the pesto
2 sprigs mint
1 cup arugula
2 oz toasted pine nuts
1 oz feta
1 pc garlic
Olive oil
Salt and pepper
Put in blender, buzz till finely chopped
Put into piping bag

Spring vegetable succotash
2 oz butter
1 garlic clove – finely diced
1 shallot – finely diced
1 oz corn
1oz peas
1 oz favas, shelled, blanched, peeled
1 oz sliced ramps
1oz asparagus - blanched

Heat butter in pan, sauté, garlic and shallots; add in spring vegetables, season, quickly warm
through

Pea Puree
4 oz peas
4oz stock
1 sprig mint
1 garlic clove
Salt and pepper
Puree in blender, strain thru fine sieve
Heat slowly in pot

Take cleaned lamb loins, put hole down center with a steel or rod. Pipe the pesto through it.
Season with salt, pepper and coriander. Heat oil in pan, when hot add in 1 oz butter. Place lamb
loins in and sear all sides quickly. Add in rosemary and more butter. As lamb cooks make sure to
baste continually. Cook to med rare, leave to rest
To plate – put some pea puree down on center of place, arrange succotash on top, slice lamb and lay over. Drizzle some more pea puree around and finish with the lamb demi
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